on est su l’ sable 2016

A soft, juicy supersoif red that has notes of wild raspberries, a light touch of herbs, gentle tannins, and none of the rough vegetal aspects Cab Franc can sometimes display. It’s made with an extended 30-day carbonic fermentation in cement tanks from 100% Cabernet Franc planted on pure sand from a .49 hectare parcel in Chinon blended with Cab Franc from Saint-Aignan. CHILL IT.

The vin vivant [living wine] movement started in the 1990s. At first we were considered hippies. Younger people got really interested. They are very digestable, easy to drink, and you can drink more and won’t have a hangover.

— Pierre Jancou

Natural wine is not new; it is what wine always was, and yet, somehow today it has become a rarity. It is a tiny drop in a big ocean, but, oh my, what a drop.

— Isabelle Legeron

Natural wine is the result of a philosophical choice to find a pure expression of terroir. It's made from organically farmed grapes, without herbicides, pesticides, fertilizers, or other synthetic products. The harvest is manual and, in the vinification, the winemaker strives to keep the characteristics of a living wine.

— vinsnaturels.fr

I think one can do without SO2, in certain measure, if one has hygiene. No, but if you don't treat with sulphurous anhydride, you must be very careful. There you are. Because: SO2 is a poison. It poisons both the yeast (the yeast resists but it does better when not poisoned by sulphur anhydride) and the bacteria.

— Jules Chauvet

The myth that all red wines should be served at 'room temperature' has ruined more great wines than any other single mistreatment. It dates from the nineteenth century, when, for venerable wines, it was a valid dictum, as central heating did not exist and room temperature was closer to 60 degrees than 80 degrees.